pink sprinkles peppermint cream cake heaven

5 from 2 reviews

Rich creamy cheesecake that is unbaked and packed with nutrition. Free of gluten, dairy, eggs, and soy. Raw dessert made with cashews and beets.




  1. Soak your cashews and rinse well before measuring it out.
  2. Chop up your beets. And have your coconut oil melted and coconut butter softened.
  3. Bottom Layer – Place cashews, beets, peppermint, stevia and water into blender. Blend together. Then add in your coconut butter and blend. May take some time to get creamy. End with adding in your coconut oil. Once creamy pour into 6in spring form pan that is lined with parchment paper.
  4. Set in freezer while you make the top layer.
  5. Top Layer – Place banana, cashews, maple and water into blender and blend together. Then add in your coconut butter. Blend till creamy.
  6. Pull out pan and and then pour top layer on top. You want the bottom layer to be semi-firm to the touch.
  7. Place cream cake back in freezer to set. Needs to set for a few hours.
  8. Once cream cake is firm to touch remove from pan and place in refrigerator till you are ready to enjoy it.
  9. When ready to slice and enjoy pull out for about 10-15 minutes. Cake should be pretty easy to cut, but too soft.
  10. Top peppermint cream cake with sprinkles and cacao nibs!


* we steamed our beets, but if you would like to keep it raw you can use chopped raw beets
**we used vanilla flavored liquid stevia, and if you do not want to use stevia you can use 2-3 tbsp maple syrup or to taste